Directions

Preheat the oven to 350 degrees. In a large Dutch oven, heat the oil over medium heat. Add the cumin, cardamom, and turmeric and heat for 1 minute.

Add the shallots and sauté for 3 minutes. Increase the heat to medium high, and add the carrots, parsnips, sweet potato, and turnips. Sauté for 8 to 10 minutes, until browned.

Add the broth and orange juice, and bring to a simmer. Transfer the pan to the oven and bake for 45 to 50 minutes, until the vegetables are very tender. During the last 10 minutes of cooking, mix in the apricots.

Drizzle the honey on the cooked vegetables, add the salt and pepper, and mix well. Garnish with the minced parsley.